Omelette

Omelette

Salt and pepper*Use as many eggs as you like, just add a tbs of milk to each egg and a bit mor fat if using a larger pan.

Whisk the eggs, milk and seasoning together with a fork or whisk.

Melt the butter in the pan until gently bubbling, but not colouring.

Pour the egg mixture into the pan and tilt pan until covered. Allow the mixture to set, not burn. You may have to help this by using a wooden spatula and dragging some set mixture to centre and allowing unset mixture to the edge.

You can either add to one half of the omelette or not. Using a spatula or fish slice, gently flip half the omelette over the half with or without the filling.

You can either slide this onto a warmed plate or gently use the fish slice to transfer it to a plate.

This is lovely with potatoes of any sort or crisps and salads. For a main meal I like 3 eggs. If making to share, make each person their own and they can choose their own filling.